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Pork Tonkatsu With Shiso

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This crispy pork tonkatsu with shiso is a sophisticated take on the classic Japanese comfort food. By layering thinly sliced pork loin with fragrant shiso leaves before breading and frying, the meat stays incredibly tender while the exterior achieves a perfect, golden crunch. The aromatic herbs provide a fresh, citrusy lift that cuts through the richness of the succulent pork and savoury panko coating.

As a high-protein main course, this dish is both satisfying and simple to prepare at home. It is served alongside a quick, tangy tonkatsu sauce made from pantry staples, making it an ideal choice for a special midweek dinner. For a balanced meal, serve your tonkatsu with a mound of finely shredded raw cabbage and steamed jasmine rice.

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Ingredients for Pork Tonkatsu With Shiso

  • 120ml ketchup

  • 2 tablespoons Worcestershire sauce

  • 450g boneless pork loin with 1/4"-thick fat cap

  • 2 large eggs, beaten to blend

  • 375g panko (Japanese breadcrumbs)

  • 1 cup plain flour

  • Kosher salt

  • 8 fresh shiso leaves (optional)

  • 60ml vegetable oil

How to make Pork Tonkatsu With Shiso

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Mix ketchup and Worcestershire sauce in a small bowl.

Sauce can be made 1 week ahead. Cover and chill.

Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.

Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.

Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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